Tara Donne/The 4-Ingredient Diabetes Cookbook
Prep Time
8 Mins
Freeze
Yield
8

The yogurt and peanut butter will be a bit stiff to work with at first, but will be easier to stir as the yogurt melts slightly.

Recipe Is:

How to Make It

Step 1

Place the cookies in a small zippered plastic bag and seal tightly. Using a meat mallet or the back of a large spoon, coarsely crush the cookies and set aside.

Step 2

Using a fork, stir 1/2 cup frozen yogurt and the peanut butter together in a medium bowl until well blended.

Step 3

Spoon the remaining yogurt evenly into an 8-inch pie pan. Using two spoons, drop even spoonfuls of the peanut butter mixture evenly over the yogurt.

Step 4

Sprinkle the cookie crumbs evenly over all. Drizzle the syrup over the cookie crumbs. Cover tightly with foil and freeze until firm or at least 4 hours.

This recipe excerpted from The 4-Ingredient Diabetes Cookbook, 2nd Edition. ©2016 by Nancy S. Hughes. ShopDiabetes.org

You May Like